Sabudana Tikki With Beetroot

Sabudana Tikki is a pan-fried Indian snack or breakfast recipe. These tikkis are crispy, delicious, and mildly spicy patties made with tapioca pearls. It is a very popular dish to enjoy during Navratri or Maha Shivratri for fasting or vrats all over India.

These sabudana tikkis are very easy to prepare with some soaked sabudana, crushed peanuts, almonds, chillies, boiled potatoes, and beetroot for a twist. The mixture of all the ingredients is shaped into patties and pan fried with minimal oil or ghee.

It makes a perfect recipe for a satisfying snack, you can even add beetroot to slide in some vegetables for kids. I bet even non beetroot eaters will enjoy these gorgeous looking tikkis. 

This sabudana tikki recipe is vegan and gluten free. I have used peanut oil for making these tikkis as a vegan friendly dish for fasting but you can use coconut oil as well. Any flavorless oil will work or you can use some desi ghee for a non vegan dish. 

Sabudana is a starch which is extracted from tapioca root, which is further processed to form spherical pearls that may vary in size. It is also called tapioca pearls or sago in English. 

Sabudana is loaded with carbs that fuel us with energy. It keeps us full for a longer period of time. Sabudana can be used in various Indian dishes like sabudana khichdi, upwas thalipeeth, sabudana kheer, sabudana vada, and many more during fasts or vrats. 

I have cooked the potatoes and beetroot in an instant pot. You can cook them in the  Indian pressure cooker or on a stovetop. Cook the sabudana tikkis in the oven, air fryer, appe pan, or ebelskiver pan. I am sharing a simple stovetop griddle method and oven method in this post.

Ingredients 

• Sabudana
• Potatoes
• Beetroot
• Green chillies
• Coriander leaves
• Lime juice
• Cumin seeds
• Peanuts
• Almonds
• Oil
• Salt
• Sugar

Sabudana Tikki Step By Step Recipe 

Soaking The Sabudana 

In a large bowl, add sabudana and rinse it under running water for 3-4 times. Soak it with around 3/4 cup water for 5-6 hours or overnight.

Gently fluff the sabudana with your hands. If you see any water left, discard it. 

Preparing The Nuts

In a pan, add raw peanuts and roast them on medium low heat for 12-15 minutes stirring frequently.

Once the peanuts are warm enough to handle, rub them between your palms, and remove the peels.

Toss the peels while rubbing the peanuts and remove the peels. Toss out all the peels and crush the peanuts in a food processor or mini chopper. Set the crushed peanuts aside. 

Next, crush the almonds into a mini chopper and set aside. 

Preparing Potatoes And Beetroot

In the inner pot of the Instant Pot, add 1 cup water and place a trivet or steamer basket. 

Prick the thoroughly cleaned potatoes and beetroot with a fork and place them inside the basket. 

Close the lid, making sure the valve is set to sealing. 

Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 20 minutes.

Let the pressure naturally release (NRP) for 15 minutes.

You can follow the same steps using an Indian pressure cooker, letting the potatoes and beets cook for 3-4 whistles, and letting the pressure naturally release. 

Once the veggies are at room temperature, store them into the refrigerator for about 2-3 hours or overnight.  

Shaping The Tikki

Remove the peels of veggies with your hands, and grate them with a box grater in a large bowl or plate. 

Next, transfer the soaked sabudana, coriander leaves, chillies, cumin seeds, crushed nuts, salt, sugar, and some lemon juice. 

Combine all the ingredients together, you can taste the mixture and adjust the spices at this point. 

Take some mixture, form it into a golf sized ball, and then press it to form a round patty shape. Form 15 tikkis out of this mixture. 

Note: Grease your hands with some oil if the mixture is sticky before forming the tikkis. 

Cooking The Tikki 

Griddle Method

Heat a griddle on medium heat, drizzle 1 tbsp of oil, spread it with the spatula, and turn the heat to medium low.  

Transfer a few tikkis to the hot griddle. Do not over crowd them as it becomes hard to turn them. 

Cover the griddle with a lid and let the tikkis cook for about 2 minutes.

Remove the lid, turn each tikki carefully, and let the other side cook covered for 2 more minutes.

Take out the lid, flip the tikkis, and cook them for another 1 minute until they turn golden brown. 

Turn them to the other side and cook them for another 30 seconds to a minute until crispy. 

Transfer the tikkis to the plate and cook the next batch in a similar way. 

Oven Method

Line a baking tray with parchment paper, brush 1 tbsp oil, and set it aside. 

Preheat the oven to 375℉/190℃ 

Place the tikkis in the prepared baking tray by keeping space between them and brush another tbsp oil over the tikkis.

Bake the tikkis for 12-13 minutes, flip them with a spatula, and cook for 8 minutes from the other side until they turn golden brown. 

Tips For Making Sabudana Tikki

• A good quality sabudana is very important while making sabudana tikki. I like to use Laxmi brand sabudana. 
• Rinsing the sabudana 3-4 times helps remove most of the starch. 
• Do not add too much water while soaking the sabudana or else the mixture will become too sticky. It will be hard to form a tikki shape. 
• Boil the potatoes and beetroot ahead of time and keep it in the refrigerator for about 2-3 hours (overnight) before forming into tikkis. Remove the peels and grate them when veggies are still cold – the veggies will be less sticky with this method. 
• Keeping the boiled potatoes and beetroot in the refrigerator helps to remove the moisture from them. The veggies will bind well with other ingredients to form into a non-sticky tikki. 
• If the mixture is too sticky, let it sit in the refrigerator for 20 minutes before shaping. 
• I will highly recommend not storing the mixture for a very long time in the refrigerator, it may release more juices and water.
• Grease some oil or ghee to your hands before shaping the tikkis if they are sticky. 
• If you are making these tikkis for fasting or vrat, make sure to use peanut oil,  coconut oil, or desi ghee for this recipe. 

Variations

• You can buy roasted peanuts from the store to save some time. 
• Skip adding the almonds in the recipe if you wish and increase the crushed peanuts quantity to ⅓ cup. 
• Adjust the green chillies according to your preference. 
• You can add some red chili powder if you are not fasting.
• Use coconut or peanut oil for making sabudana tikki as a vegan friendly dish or for fasting. You may use desi ghee for this recipe. 
• Instead of adding cumin seeds only, add ¼ tsp cumin powder and ½ tsp cumin seeds if you wish. 

How To Store Sabudana Tikki?

Sabudana tikki tastes the best when served fresh. Store it into the refrigerator in an airtight container for 3-4 days. 

You can warm the tikkis in a pan for 3-5 minutes before serving. 

Preheat the oven to 350℉/180℃ and reheat the tikkis for 4-5 minutes. 

How To Serve Sabudana Tikki?

Serve the sabudana tikki with some coconut chutney, tomato ketchup, some plain yogurt, or mirachicha chatka. 

Sabudana Tikki is a very tasty snack or breakfast option to enjoy with some tea or coffee. 

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